Authentic Turkish Delight

LUXURY TURKISH DELIGHT IS A HISTORICAL TASTE

Luxury Turkish Delight Pistachio is our favorite dessert in our culinary culture, especially on holidays, special occasions and hospitality, along with coffee. Its reputation is so famous that it is one of the foods that best represents us abroad. Dessert called Turkish lokum in our culture is also called “Turkish Delight” in other countries.

Best Rose Turkish delight, which was first made with a mixture of honey or molasses and flour, began to be made with sugar and starch in the 17th century. Nowadays, making pomegranate Turkish delight made with sugar, aroma, food coloring, and citric acid is as follows: Sugar is boiled until dissolved in water.

Starch and citric acid kept in separate containers to dissolve are mixed with boiled sugar water. They are boiled together for a while. The boiled solution is checked with a spoon until it reaches a sticky consistency. It is then kept in starchy containers. It is shaped and packaged on a hard surface.

Historical Journey of Luxury Turkish Delight

It is said that the ancestor of the delight dessert was the “Abhisa” dessert, which was made and consumed by the Sassanids between 226 and 652 BC. It has been made and consumed since the 16th century in the Ottoman period. Especially with the “Şekerci Hacı Bekir Efendi” from Kastamonu, its reputation increased even more, and the beauty of the taste reached the Ottoman Palace.

While molasses and honey were used as a sweetener in the production of authentic Turkish delight until the 16th century, with the arrival of refined sugar in our country, Hacı Bekir Efendi used this sugar in traditional Turkish delight production by beating and melting it in a mortar.

He received the title of “confectioner chief” during the reign of Sultan Mahmud II. At that time, a British traveler who tasted Hacı Bekir Efendi’s luxury Turkish delight, recorded the delight dessert as “loqum Turkish Delight” in the world-wide literature. It has represented luxury Turkish delight in various fairs and events abroad and has taken steps to prove that it is a Turkish dessert.

turkish sweets online
turkish sweets online

He won silver in 1873 Vienna Fair, silver in 1888 Cologne Fair, gold medal in 1897 Brüklsel Fair, and gold medal in 1906 Nıce Fair. In addition, it was introduced in the Chicago Fair in 1893. Today, luxury Turkish delight, which is loved by many countries, is known as “comfortable lokum” in Bosnia and Romania, “delicia Turca” in Brazil and “loukoumi” in Greece.

Types of Luxury Turkish Lokum

Especially the crown jewel of residency in Turkey, this magnificent flavor flavoring everyone’s palate there are many varieties today. The most preferred ones are rose Turkish delight, pomegranate delight, pistachio delight. In particular, there are different types of pistachio delight. assorted nuts grown in Turkey with luxury Turkish delight from each other are produced.


Pistachio, peanut, double roasted pistachio are the main ones. There are also varieties of Turkish delight with hazelnut, walnut, almond, gum mastic, cream, chocolate and mint. Some of the Turkish delights are covered with powdered sugar while others are covered with coconut. Turkish delights with roses and pomegranates are covered with powdered sugar.

Benefits of Turkish Loqum

traditional turkish delight
traditional turkish delight

When Turkish delight is consumed, it is rapidly burned in the body and transformed into energy, so it sees an energy store in the body. It contains carbohydrate healing properties for kidney patients. It is beneficial in healing skin problems and wounds. It is helpful in reducing tonsillitis. The citric acid in its content reduces the harmful water rate in the stomach.


As an indispensable part of Turkish cuisine and an Ottoman tradition, Turkish delight eaten alongside Turkish coffee is a unique taste that everyone should taste.


We are manufacturer and exporter of Luxury Turkish Delight. Please call us for details.


ITC NUTS COMPANY


www.itcnuts.com
Whatsapp: +90 533 2460404
Email: cinarogluft@gmail.com